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  1. Lemon Meringue Layered Cake

Lemon Meringue Layered Cake

01:50:00 16 servings, 1 piece (86 g) each
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16 servings, 1 piece (86 g) each

This glorious lemon cake starts with a yellow cake mix. But we've added a few layers of scrumptiousness—including a meringue topping.

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Make It

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  • Heat oven to 350ºF.
  • Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending half the lemon zest into batter before pouring into prepared pans. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
  • Meanwhile, mix corn starch and 2 Tbsp. sugar in medium saucepan. Gradually stir in water. Bring to boil on medium heat; cook 8 min., stirring constantly. Remove from heat. Add dry jelly powder; stir 2 min. until completely dissolved. Stir in lemon juice and remaining zest. Refrigerate 40 min. or until slightly thickened, stirring occasionally.
  • Heat oven to 450ºF. Place 1 cake layer on parchment paper-covered baking sheet. Beat egg whites and cream of tartar in small bowl with mixer on high speed until foamy. Gradually beat in remaining sugar until stiff peaks form; spread onto top of cake layer on prepared baking sheet. Bake 5 to 7 min. or until meringue is golden brown.
  • Place remaining cake layer on serving plate; spread with jelly mixture, then Cool Whip. Top with meringue-topped cake layer.


For best results, assemble this impressive dessert just before serving.


  • 16 servings, 1 piece (86 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (86 g) each
Calories 240
% Daily Value
Total fat 9g
Saturated fat 2.5g
Cholesterol 35mg
Sodium 250mg
Carbohydrate 38g
Dietary fibre 0g
Sugars 26g
Protein 3g
Vitamin A 2 %DV
Vitamin C 10 %DV
Calcium 0 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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